It is starting to get cooler and I felt the need for a casserole instead of meat and salad for dinner.   The autumn Coles free magazine had a really easy recipe that uses the gluten free Outback Spirit Pork Kakadu Plum sausages.

1kg Outback Spirit Pork Kakadu Plum sausages
1 tsp olive oil
1 onion chopped
175g bacon chopped
690g jar Italian Passata (tomato puree)
Basil leaves
400g can butter beans
250g broccoli florets steamed to serve

Heat frying pan on medium and cook sausages for 4-5 minutes turning once until well browned.   Removed from pan and set aside.

Heat oil in same pan and cook onion for 5 minutes or until soft.

Add bacon and cook until browned.

Add tomato passata, handful of chopped basil and 1/2 cup of water. Season and simmer for 5 minutes.

Add beans and stir to combine.

Thickly slice sausages and add to tomato sauce and simmer for 5 minutes until cooked through,.

Serve with broccoli.